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Smart Chicken and Sweet Potatoes
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Smart Chicken and Sweet Potatoes

Smart Chicken and Sweet Potatoes

with Creamed Brussels

Wholesome, healthy meals don't have to be boring! Tonight's chicken dinner is elevated with creamed Brussels, roasted sweet potatoes, onion petals and a crunchy toasted almond topping. Bon appétit!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Tags:
Carb Smart
Calorie Smart
Allergens:
Milk
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

170 g

Sweet Potato

1 tbsp

Italian Seasoning

3 tbsp

Sour Cream

(Contains Milk)

113 g

Yellow Onion

1 unit

Garlic, cloves

28 g

Almonds, sliced

(Contains Tree nuts)

170 g

Brussels Sprouts

1 tsp

Garlic Salt

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

1 tbsp

Unsalted Butter*

(Contains Milk)

1.66 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories640 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate38 g
Sugar12 g
Dietary Fiber10 g
Protein49 g
Cholesterol142 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Peeler
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Halve, then thinly slice Brussels sprouts. Peel, then quarter onion. Separate onion petals. Peel, then mince or grate garlic. On a separate cutting board, pat chicken dry with paper towels, then season with half the garlic salt, pepper and Italian Seasoning.

Roast veggies
2

Add onions, sweet potatoes and 2 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with remaining garlic salt and pepper, then toss to combine. Roast in the middle of the oven until onions are golden-brown and sweet potatoes are tender, 12-15 min.

Cook chicken
3

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 2-3 min per side. Transfer to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.

Toast almonds
4

Reheat the same pan over medium. Add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Cook Brussels sprouts
5

Return the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add Brussels sprouts and garlic. Cook, stirring occasionally, until Brussels sprouts are tender, 6-8 min. Add sour cream and 1/4 cup milk (dbl for 4 ppl). Cook, stirring often, until mixture thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Thinly slice chicken. Divide creamed Brussels sprouts between plates. Top with roasted veggies and chicken. Sprinkle almonds over top.

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